breakfast delicious chorizo, egg, onion, cactus scramble
coffee
lunch apple with almond butter
dinner hamburger patty with mushrooms and onions
tossed salad
green beans
tangerine
water/coffee
Crazy Cactus Breakfast Scramble
1 serving paleo chorizo
1 small onion sliced in rings
1/2 jar brine packed cactus (nopales)
1 egg, beaten
salt and pepper to taste (taste prior to adding salt though)
Brown the chorizo in a small nonstick pan. Add the onion slices and cook through. In a colander drain the cactus well. Add it to the pan and heat until it is bubbling. Push everything to one side and add the egg. Stir to scramble then mix it in with the sausage, cactus and onions. Cover and let it heat for about a minute. Serve immediately. This makes a huge very different yet tasty ( no delicious) breakfast.
I have Sonya Ann @ Mom, Money and More to thank for this. Looks like you are becoming my cooking Muse. I loved the way this tasted and I loved the different flavor. I also loved the heat that the cactus has ( compliments of being pickled with a hot pepper) This was a tad salty for my taste so next time I will rinse a bit of the brine off while it is draining in the colander. This was also a very fast breakfast from start to finish. I can see doing this well after this food challenge is over.
Paleo Chorizo
1 pound ground pork
1 3/4 teaspoon cumin
1/4 teaspoon cinnamon
1 teaspoon Mexican oregano
1/2 teaspoon thyme
2 tablespoons chipotle chili powder
1 heaping tablespoon paprika
dash cayenne
1 pinch allspice
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1 quick shake red pepper flakes
Put all ingredients in a gallon size zip lock bag and squish it around until everything is mixed well. ( leave a small opening when zipping the bag so air can get out and you can mix it well. Close the zip completely and leave in the bag in the refrigerator overnight. The next day portion as desired. Use some immediately and freeze the rest, or use it all. Your choice.
I found this recipe @Meatified and used it as a starting point. I mainly changed it to use what I had rather than go buy anything additional. If you read the ingredients on a chorizo package you will probably never buy it again. This is a fantastic alternative!
Day 23
breakfast orange juice
hamburger patty with paleo ketchup and mustard
lunch salad
apple
1 tablespoon almond butter
dinner pork tenderloin
carrots
roasted potato (half)
broccoli
salad with 1 tablespoon paleo mayonnaise
unsweetened tea
later 1 clementine
Day 24
breakfast scrambled eggs and bacon
clementine
coffee
lunch leftover hamburger patty w/ paleo ketchup
leftover tossed salad with oil and lemon juice
apple
water
dinner Chipotle's carnitas salad with pico and guacamole
water
later clementine
I have the sense that you are eating less now. Is that true?
ReplyDeleteNot really less, just less times a day. I have never liked to eat breakfast but have to eat something, then I am not terribly hungry at lunch. By the time supper rolls around I am starving. What I am trying to do is have at least 60 percent of the plate be veggies and fruit, but really aiming for 75 percent. If you don't like breakfast stuff to begin with trying to add vegetables is really horrid. Broccoli and coffee are not a great pairing
ReplyDeleteVery interesting!! I had no idea cactus was edible. I wonder if I can easily find some in my farmer's market?
ReplyDeleteI found it in a jar in a local Latin market, but they have it in the produce section at Publix and also Piggly Wiggly here. Next time I will use fresh cactus just to try it. If I use fresh I will add some chopped jalapeno just for a little heat. It was surprisingly delicious!
ReplyDeleteWe used to live near a Piggly Wiggly! The name always cracked me up! I'll definitely look out for it in Publix. Thanks, Anne!
DeleteI'm so excited! I have never been a muse. This is great. I'm so bragging to Den about this!
ReplyDeleteI'm going to save your recipe for chorizo. After I was told what was in the tubes from the store, I don't think that I will be eating those. LOL
Hey Muse! Yeah, I know and I have always loved chorizo. I will be making it from now on!
ReplyDelete